Printable Recipe

Fast Butter Chicken

This streamlined butter chicken skips a long marination but keeps the yoghurt-spiced chicken and smooth, rich tomato sauce.

Prep time

10 min

Cook time

20 min

Total time

30 min

Yield

Ingredients

Steps

Filed under: chicken, tomato, yogurt, stovetop, indian.

Source channel: Joshua Weissman

Key ingredients

[Optional rice] 1 cup basmati rice, [Optional rice] 1 cup water, [Chicken] 1 1/2 lb boneless, skinless chicken thighs, cut into bite-sized pieces, [Chicken] 3/4 cup plain yoghurt, [Chicken] 2 1/2 teaspoons Kashmiri chilli powder.

Ingredients

[Optional rice] 1 cup (186 g) basmati rice
[Optional rice] 1 cup (237 ml) water
[Chicken] 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
[Chicken] 3/4 cup (145 g) plain yoghurt
[Chicken] 2 1/2 teaspoons (6 g) Kashmiri chilli powder
[Chicken] 2 teaspoons (10 g) lemon juice
[Chicken] 1 teaspoon (2 g) turmeric
[Chicken] 1 teaspoon (2 g) ground cumin
[Chicken] 1 tablespoon (7 g) garam masala
[Chicken] 2 teaspoons (10 g) kosher salt
[Chicken] 2-inch (5 cm) piece ginger, peeled and grated
[Sauce] 1 white onion, thinly sliced
[Sauce] 2 tablespoons (28 g) ghee
[Sauce] 5 garlic cloves, thinly sliced
[Sauce] 1 tablespoon (15 g) grated ginger
[Sauce] Kosher salt, to taste
[Sauce] 1 teaspoon (2 g) garam masala
[Sauce] 1 teaspoon (2 g) Kashmiri chilli powder
[Sauce] 1/2 teaspoon (1 g) turmeric
[Sauce] 1/2 teaspoon (1 g) fenugreek powder
[Sauce] 1 tablespoon (13 g) granulated sugar
[Sauce] 14 oz (397 g) crushed tomatoes
[Sauce] 3/4 cup (177 ml) heavy cream
[Sauce] 2 tablespoons (28 g) unsalted butter
Fresh coriander, for garnish

Method

Wash the basmati rice until the water runs clear and cook it with the measured water if serving rice.
Combine the chicken thighs with yoghurt, Kashmiri chilli, lemon juice, turmeric, cumin, garam masala, salt and grated ginger.
Heat the ghee in a deep 12-inch skillet over medium-high heat.
Sear the chicken in a single layer until golden on several sides. It does not need to be fully cooked yet, then transfer it to a plate.
Add the onion, garlic and grated ginger to the same pan. Season lightly with salt and cook until softened.
Stir in the garam masala, Kashmiri chilli, turmeric, fenugreek and sugar.
Add the crushed tomatoes and cook for about 2 minutes.
Blend the onion and tomato mixture until smooth, then return it to the pan.
Add the cream and chicken. Cover and simmer for 5 to 7 minutes, until the sauce has thickened and the chicken is fully cooked.
Remove from the heat and stir in the cold butter until melted and emulsified.
Taste for salt and serve over rice with fresh coriander.